Rangemaster Classic 60 Gas, User Manual

Page: 9 / 40

5
The Griddle
The griddle is intended for use on the right of the hob, sitting
on the smaller (1kW) and medium (1.7kW) burners ( Fig. 2.8 ).
It is designed for cooking food on directly. DO NOT use pans
of any kind on it. The griddle surface is non-stick and metal
cooking utensils (e.g. spatulas) will damage the surface. Use
heat resistant plastic or wooden utensils.
n
DO NOT put it crossways – it will not fit properly and
will be unstable (Fig. 2.9).
n
DO NOT put it on any other burner – it is not
designed to fit on any of the other pan supports.
Position the griddle over the hotplate burners resting on the
pan support. Check that it is securely located.
The griddle can be lightly brushed with cooking oil before
use. Light the hotplate burners. Adjust the flame heights to
suit.
Preheat the griddle for a
maximum of 5 minutes
with the
larger burner at 50% and smaller burner at 100% before
adding food. Leaving it longer may cause damage. Turn the
control knobs towards the low position, marked with the
small flame symbol, to reduce the burner flames.
n
Always leave space around the griddle for the gases
to escape.
n
NEVER fit two griddles side by side.
After cooking, allow the griddle to cool before cleaning.
The Top Oven
After you ignite the oven burner, you can adjust the
temperature inside the oven, as required, using the numbers
on the control panel or knob. The higher numbers provide
higher temperatures, while the smaller numbers provide
lower temperatures.
Function Description
S 1...8
Turn the control
anticlockwise to set to the
Gas Mark as required.
DO NOT operate the appliance between the “ Off ” position
and the first temperature marker in the anti-clockwise
direction.
Always use the oven between the maximum and minimum
settings. When switching the oven off, turn the knob in the
clockwise direction to the “0” position.
Preheating
(
Table 2.1 Preheating
)
We recommend you preheat the oven for 10 minutes before
use. For recipes needing high temperatures, such as bread,
pastries, scones or soufflés, best results are achieved if the
oven is preheated first. For best results when cooking from
frozen or cooking chilled ready meals, always preheat the
oven first.
Fig. 2.8
Fig. 2.9
Mark Top Oven Temp. (ºC) Main Oven (ºC)
S 120 120
1 140 140
2 150 150
3 170 170
4 180 180
5 190 190
6 200 200
7 220 220
8 230 230
9 - 240
Max - 270
Table 2.1
Preheating